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CRISP PASTA AND GOAT CHEESE SALAD

Category:    Salads
Yield:4 servings
 
     12    Wonton skins                        1 ts Garlic, chopped
           Corn oil, for frying                1 ts Shallots, chopped
      4 oz Goat cheese                              Black pepper, freshly
      1 oz Cream cheese                             Ground
      1 oz (about 2 Tbsps) sour cream          4    Hearts of palm, cut into
      1 tb Chives, chopped                          1/4-in slices
      1 tb Fresh parsley                      16    Cherry tomatoes or yellow
    1/2 ts Fresh thyme leaves                       Teardrop tomatoes

-------------------------------SALAD DRESSING-------------------------------
      2 tb Dijon mustard                     1/3 ts White pepper
    1/2 ts Garlic, chopped                     1 tb Red wine vinegar
      1 ts Salt                                5 tb Olive oil, extra virgin

---------------------------------SALAD MIX---------------------------------
      1    Head Boston lettuce                 1    Belgian endive
  1 1/4    Head red tip lettuce              1/2    Head radicchio
 
  In a pan in hot corn oil, deep-fry the wonton skins, one at a time until
  crisp, about 15 seconds per side (do not allow oil to smoke).  Set aside.
  In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream,
  chives, parsley, thyme, garlic, and shallots. Season to taste with the
  freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric
  blender, place the mustard, garlic, salt, pepper, and vinegar. With blender
  running, slowly add the olive oil in a thin, steady stream until mixture is
  thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE:
  Separate the lettuce leaves; then tear each leaf into bite-size pieces. In
  a large bowl, toss the lettuce and dressing, using just enough of dressing
  to evenly coat all the pieces.  Set aside. TO ASSEMBLE THE EACH SALAD:
  Spread over one side of each deep-fried wonton skin some of the goat cheese
  mixture.  On 4 plates, place a wonton, cheese- side up. Stack some of the
  lettuce pieces on the wonton.  Top with a second wonton, cheese-side down.
  Some of the lettuce will spread out onto the plate. Garnish each salad with
  heart of palm slices and cherry/yellow teardrop tomato halves drizzled with
  the remaining salad dressing.  Makes 4 salads.
  
  Recipe:  Chez Nous, 217 S. Avenue G, Humble, TX
 

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